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For the glaze:
1 large egg
1 tablespoon orange juice
For the topping:
2 cups fresh blueberries
1/2 cup shelled pecans
2 tablespoons Demerara sugar
1/4 teaspoon ground cinnamon.
1. To prepare the dough, combine 2 1/2 cups flour with
the salt, sugar and yeast in a
large bowl. In a small saucepan, combine milk and butter,
and place over low heat until
milk is lukewarm. Pour into a bowl, and add eggs, vanilla
and orange zest; mix until
blended. Stir liquid ingredients into dry ingredients
to make a soft dough, adding more
flour if necessary.
2. Using a mixer with a dough hook, or by hand, knead
dough until smooth and springy.
Place in an oiled bowl, and cover with plastic wrap.
Leave to rise in a warm place until
double in size, about 1 hour. (Or let rise in refrigerator
overnight, returning to room
temperature before proceeding to next step.)
3. Punch air out of dough, and press it out into a shallow
12-by-8-inch baking pan. Cover
with a kitchen towel, and leave to rise in a warm place
15 to 20 minutes longer.
4. Heat oven to 400 degrees. Prepare a glaze by mixing
together egg and orange juice until
blended. Paint glaze over dough. Spread blueberries on
dough in a single layer. Chop pecans
until splintery but not too fine. Mix with sugar and
cinnamon, and sprinkle evenly over blueberries.
5. Place pan in oven, and bake 15 minutes. Reduce heat
to 350 degrees, and bake until
dough is risen and golden brown at edges, about 15 minutes
more. Allow to cool about
10 minutes before slicing into 9 rectangles. Serve warm.
